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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Pumpkin Pie Spiced Gingerbread

It's definitely feeling like fall y'all!  Heading to a country themed backyard party and made these to share.  I tweaked my classic gingerbread recipe to use Pumpkin Pie Spice instead of just cinnamon and ginger and substituted some of the molasses for honey.  If you prefer more classic gingerbread taste you can omit the honey and double the molasses.  Enjoy!

Pumpkin Pie Spice Gingerbread
Bake 325 degrees for 7-10min

Ingerdients:
2/3 C Brown Sugar (light or dark work)
1/3 C Molassas
1/3 C Honey
4 tsp Pumpkin Pie Spice (or 2 tsp Ginger + 2 tsp Cinnamon)
2 tsp Baking Soda
1 C Unsalted Butter
1 Large Egg beaten slighlty
2 tsp Vanilla Extract
1/2 tsp Salt
4 C All Purpouse Flour

Directions:
  1. In a large saucepan heat Brown Sugar, Molassas, and Pumpkin Pie Spice.  Bring to a Boil, stirring frequently.  
  2. Remove from heat and add Baking Soda (this will cause your mixture to expand so you need to be sure your have plenty of space in your pan) 
  3. Gradually stir in Butter, mixing well between additions.
  4. Add Egg, Vanilla, and Salt.  Mix Well.
  5. Add Flour.  Mix well.
  6. Turn dough out onto floured surface and knead until it comes together.  
  7. Form into a disk, cover with plastic wrap and refirdgerate for about na hour.  
  8. Roll dough out onto a floured surface to about 1/8", use desired cutters.
  9. Bake at 325 on an ungreased cookie sheet for 7-10min
  10. Cool on wire wrack completely.
  11. Decorate with Royal Icing (#3 or #2 tip worked well)


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